Fall is upon us and I am in denial. I’m one of those people who absolutely love summer: the blazing heat, fresh berries in my garden, and eating outdoors. Here is a recipe for vegetable and pineapple kabobs that we enjoyed all summer and plan to enjoy at least a few more times before it gets too cold for BBQ. BBQ Veggie and Pineapple Kabobs
one red pepper
18 firm baby bella mushrooms
one cored pineapple
Chop the pepper into large pieces, about one square inch. Slice the zucchini into pieces about half an inch thick. Place the vegetables in a bowl and pour in marinade until the vegetables are just covered (the pineapple doesn’t get marinated). Refrigerate for at least one hour. When you’re ready to start the BBQ, chop the pineapple into large chunks. Skewer the vegetables and pineapple, about two pieces each, on a bamboo or reusable metal skewer. Coat the grill in canola oil and barbecue the kabobs on the grills for several minutes on medium heat, turning every minute or so and watching carefully so they don’t burn. Enjoy warm.
Makes 6 kabobs. Sesame Lime Marinade
1/3 cup sesame oil
1/3 cup Bragg’s/soy sauce/nama shoyu
1 tbsp lime juice
1/4 tsp cumin
1/4 tsp garlic powder
1/2 tsp grated fresh ginger (optional)
1 tsp agave or maple syrup
1/4 – 1/2 cup filtered water
Combine all ingredients well and refrigerate until ready to use. For this recipe, measurements need not be exact, so adjust ingredients to your taste (like more lime or less ginger). For a more intense flavour, use less water.
Last week’s heat wave diminished and it put me in the mood to do some baking. Our organic food delivery service dropped off a ton of zucchini this week (ours aren’t ready to harvest yet) so I made banana zucchini bread. My version has cranberries and a little bit of fresh ginger which I think go great in the moist bread. We ended up snacking on it morning, noon and night.
Banana Zucchini Bread with Cranberries 2/3 cup nondairy milk (note: rice milk not recommended; soy or almond work better) 1 tsp vinegar (I used coconut vinegar) 2 bananas, mashed 1 tsp vanilla extract 3/4 cup canola oil 2/3 cup packed brown sugar 1 cup grated zucchini (about 2 zucchini) 2 cups whole wheat pastry flour 1 cup all purpose flour 1/2 tbsp cinnamon 1/2 tbsp fresh ginger(add more if you like a gingerbread taste) 1/2 tbsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/4 tsp nutmeg 1/2 cup dried cranberries 1/2 cup nuts (optional)
Add the vinegar to the nondairy milk and let sit for ten minutes to create a buttermilk that will help the bread rise. Combine the banana, vanilla, oil and sugar in a food processor. Once mixed, add the zucchini and gently combine. In a large bowl, mix the flours, baking powder, baking soda, ginger, salt and spices. Pour the cranberries (and nuts if using) into a bowl. Scoop out about two tablespoons of the flour mixture and add to the cranberries and nuts, stirring to coat. This will help the cranberries and nuts to not get stuck together and clump to the bottom of the bread. Add the banana mixture to the flour mixture and stir gently until just combined. Add the cranberries and nuts and stir gently again, careful not to over-mix. Pour into a greased 8 x 8 inch square pan. Smooth out and sprinkle with cinnamon. Bake at 350 degrees for 50-60 minutes or until golden brown on top and a toothpick comes out clean.
Allow to cool in the pan for about ten minutes before slicing into squares and serving.
Moist, chocolatey and packed with a vegetable. Last year, I had scores of zucchini in our garden and made plenty of these muffins. I hope our harvest this year will be just as good! You can lower the amount of sugar used to make them healthier or increase to 1 3/4 cups to turn them into cupcakes.
Chocolate Zucchini Muffins
1/3 cup nondairy milk 1 tsp lemon juice Ener-G (or other brand) egg replacer for three eggs + 6 Tbsp water 1 1/3 cup sugar 3/4 cup canola oil 2 tsp vanilla extract 4 oz (128 ml) pureed fruit such as applesauce, or a small jar of organic fruit baby food
(try mango if you can find it) 2 cups grated zucchini (two zucchini) 2 1/2 cups all-purpose flour 1/2 cup cacao powder 1 1/2 tsp baking soda 1 tsp salt 1/2 tsp cinnamon 1/2 cup dairy free chocolate chips (I use Enjoy Life mini chips)
1/2 cup chopped walnuts or pecan (optional)
Create buttermilk by combining the nondairy milk and lemon juice in a cup and let stand for five minutes. Mix the egg replacer and water in another bowl, stir then let sit for five minutes.
Combine the sugar, canola oil and vanilla extract in a food processor. Give the egg replacer mixture another stir, then add to the sugar mixture along with the buttermilk and pureed fruit/applesauce and combine. Add the zucchini and combine again.
In a separate bowl, combine the flour, cacao powder, baking soda, salt and cinnamon and mix well. Pour the wet ingredients into the dry ingredients and combine gently until just mixed, you should still see some clumps of dry flour. The secret to great muffin texture is to not over-mix. Add the chips and nuts and stir gently again.
Pour into muffin cups and bake at 375 degrees for about 30 minutes (or 20 minutes for mini muffins). Let cool in pans about 10 minutes before removing.